Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Not Applicable
Pencillium roqueforti
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
1 hour
3- 4 hours
Aging time
Not Available
3 weeks
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks